How to Dry Mushrooms: Temperatures, Dryness Checks, and Storage
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Learning how to dry mushrooms at home is a useful way to keep a harvest or a store-bought batch for months. The method is simple: slice the mushrooms evenly, dry them at a low, steady temperature, check the texture, let the dried pieces condition in a container, and then store them sealed in a cool, dark place. University extension sources agree on most of these steps, but they differ on the exact temperature and on how dry the mushrooms should be. This guide sets out those differences rather than choosing one figure.
Quick answer
- Slice mushrooms into even pieces, about 1/4 inch thick, and spread them in a single layer.
- Dry at a low temperature. The sources give 100 to 125°F, 120°F, or 140°F, depending on the method.
- Dry until the pieces are dry all the way through. Extension sources describe the endpoint as leathery, light and dry, or crisp and brittle.
- Condition the dried pieces in a loosely filled container for several days, then store them sealed in a cool, dry, dark place.
Step-by-step: how to dry mushrooms
Choose and slice the mushrooms
Start with firm, clean mushrooms. Brush off dirt rather than soaking them, because extra water slows drying and can promote spoilage. Trim any damaged or soft spots. Oregon State University Extension’s guide to preserving mushrooms makes a point that applies before drying begins: only dry mushrooms that are known to be safe to eat. Its wording is “Only dry cultivated or wild mushrooms that are safe to eat.” Colorado State’s guide recommends slicing tender stalks to a uniform thickness, and gives “¼” thick” as the target.
Even slices matter because thin pieces dry faster than thick ones. If a batch contains both, the thin pieces may become brittle while the thicker ones are still moist. Sort the slices by thickness and dry each size separately if you have a mixed batch. Lay the pieces in a single layer on trays so air can move around every piece.
Set the temperature
The sources give different temperatures for drying mushrooms, and each is within a reasonable range for a home dehydrator or oven. Colorado State’s Preserve Smart guide says to “Dry at 140 degrees F (60°C) in an oven or dehydrator.” Oregon State’s guide says to “Dry mushrooms in a dehydrator at 120ºF until are crisp or brittle.” Cornell’s guidance for shiitake gives a drying chamber range of “100-125°F for 24 hours,” and for an oven it recommends setting the temperature to 200°F with the door ajar.
Use a thermometer to confirm the actual temperature inside the dehydrator or oven, since dials can be off. A lower setting takes longer, while a higher setting can dry the outside before the middle is ready. The sources do not describe a single correct temperature for every type of mushroom, so choose the range that fits your equipment and check the pieces often.
Check for dryness
The sources do not agree on the final texture. Colorado State describes the goal as “Dried mushrooms should be dry and leathery.” Oregon State describes the goal as crisp or brittle. Cornell, writing about shiitake, cautions: “You have to ensure that you dehydrate your mushrooms until they are light and dry, but not brittle,” and adds that “They should be slightly flexible.”
In practice, the common ground is that the pieces should be fully dry in the middle, with no moist or cool spots. Bend a few pieces to test them. Pieces that feel damp, or that release moisture when pressed, need more time. Pieces that snap cleanly without any give have likely been over-dried, which can shorten their quality in storage. Let a few pieces cool fully before judging, because they can feel drier when warm.
Condition the dried mushrooms
Conditioning evens out moisture between pieces that may have dried at slightly different rates. Colorado State’s guide says to “Condition by placing cooled, dried mushrooms loosely in large plastic or glass containers, about two-thirds full.” It recommends keeping the containers covered in a dry, airy place for 4 to 10 days, shaking or stirring them daily so the pieces separate. If moisture beads appear inside the container, return the pieces to the dryer for more time. Conditioning is a check, not a step to skip.
Store the dried mushrooms
Once conditioning is complete, pack the mushrooms in clean, dry containers. Colorado State says that “Properly stored, dried vegetables keep well for 6 to 12 months,” and recommends storing them “in a cool, dry, dark place or in the refrigerator or freezer.” Cornell’s shiitake guidance suggests sealing dried pieces in polyethylene bags and keeping them in a dry, cool, dark place. Label each container with the date so the oldest batch is used first.
Check stored mushrooms every few weeks, especially during the first months. Any sign of moisture, mold, or an off smell means the batch should be discarded. Keep containers out of direct sunlight and away from heat sources, which can soften the texture and fade the color over time.
How we chose
This guide relies on university extension publications and a university-based small farms program. Three sources were opened and checked on 2026-10-27: Colorado State University Extension, Oregon State University Extension Service, and the Cornell Small Farms Program. Commercial recipe sites, retail pages, and general blogs were not used for temperatures, dryness checks, or storage times. Where the sources differ, the guide reports the difference rather than selecting one figure.
Because drying food is a preservation topic, the guide keeps to the temperatures and storage times the sources state. It does not offer personal estimates for how long dried mushrooms remain safe, and it does not describe how to identify wild mushrooms.
What we could not verify
The sources differ on temperature, from 100 to 125°F in the Cornell range to 120°F in the Oregon State guidance and 140°F in the Colorado State guidance. The sources also describe the finished texture in different ways. The guide cannot say which setting produces the best result for every mushroom type or equipment setup, so the reader needs to test a small batch first.
The Oregon State guide does not address storage. The Cornell page does not give a storage time, and the Colorado State guide gives a range of 6 to 12 months without describing the drying method that produced it.
What the sources do not say
The sources do not give a moisture percentage that marks mushrooms as dry enough for storage. They do not describe a home test for the presence of bacteria or mold after drying, and they do not say how long dried mushrooms keep in the refrigerator or freezer compared with room storage. The guide does not estimate those values.
Frequently asked questions
Do I need to wash mushrooms before drying them?
The sources do not require washing. Brush off dirt and trim damaged parts instead. Extra water slows drying, so avoid soaking the mushrooms before they go into the dryer.
What temperature should I use to dry mushrooms?
The sources differ. Colorado State recommends 140°F in an oven or dehydrator, Oregon State recommends 120°F in a dehydrator, and Cornell gives 100 to 125°F for a drying chamber. Choose the setting that fits your equipment, verify it with a thermometer, and check the pieces often.
How do I know when dried mushrooms are done?
The pieces should be dry all the way through with no damp or cool spots. Oregon State describes them as crisp or brittle, Colorado State as dry and leathery, and Cornell as light and dry but slightly flexible. Let a few pieces cool before judging.
How long do dried mushrooms last?
Colorado State says that properly stored dried vegetables keep well for 6 to 12 months. Store them sealed in a cool, dry, dark place, and check them regularly for moisture or mold.
Is it safe to dry wild mushrooms I find outdoors?
Oregon State warns that “The toxins in poisonous varieties of mushrooms are not destroyed by drying or by cooking.” It adds that “Only an expert can differentiate between poisonous and edible varieties.” Only dry mushrooms that you have identified with certainty as safe to eat.
For related drying projects, see how to dry herbs. For a broader look at storing harvested produce, see how to store freshly harvested vegetables.
Sources
- Colorado State University Extension, PreserveSmart, “Drying Mushrooms”: https://apps.chhs.colostate.edu/preservesmart/produce/drying/mushrooms/ (opened 2026-10-27)
- Oregon State University Extension Service, SP 50-919, “Preserving mushrooms”: https://extension.oregonstate.edu/catalog/sp-50-919-preserving-mushrooms (opened 2026-10-27)
- Cornell Small Farms Program, “Storage & Preservation,” Methods of Commercial Mushroom Cultivation in the Northeastern United States: https://smallfarms.cornell.edu/resources/methods-of-commercial-mushroom-cultivation-in-the-northeastern-united-states/7-storage-preservation/ (opened 2026-10-27)
